Caraway Seed Roasted Potatoes

These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.

2 pounds fingerling potatoes, washed and halved if on the larger size
2 tablespoons olive oil
2 teaspoons caraway seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)

1. Preheat your oven to 425°. In a large bowl, toss the potatoes with olive oil until evenly coated. Sprinkle the caraway seeds, salt, and black pepper over the potatoes, and toss again to distribute the seasonings evenly. Transfer the seasoned potatoes to a large rimmed baking sheet, arranging them in a single layer.

2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Stir or shake the pan occasionally to ensure even cooking.

3. Once the potatoes are cooked through and crispy, remove them from the oven and transfer to a serving dish. If desired, sprinkle the roasted potatoes with chopped fresh parsley for a pop of color and added freshness, plus a splash of rye stout vinegar.

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